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Butter-poached lobster served with wilted spinach, sautéed asparagus, and a citrus-infused Maltaise sauce made with blood orange.
Pan-seared halibut steaks roasted in butter, served with blanched asparagus and a nutty blood orange and caper butter sauce.
Whisk sugar, orange juice, zest, and eggs, thicken over simmering water with butter, pour into pastry, and caramelize orange slices.
A seasonal fruit crumble featuring tangy rhubarb and blood orange, topped with a crunchy almond and cinnamon spiced topping.